If you like the idea of replacing heavy cream with bright, luscious onion purée, then here’s another vegetable substitution worth trying: Next time you make ranch dressing, try swapping buttermilk for puréed cauliflower.

In her new book Superfood Snacks, natural foods chef Julie Morris features a ranch dip recipe that’s naturally low-fat, low-calorie, and vegan, thanks to the help of cauliflower. The full ingredient list may sound unusual — it includes almond milk, hemp seeds, and apple cider vinegar — but the outcome mimics the flavor and texture of traditional ranch. Note that unlike most ranch dressings, you’ll need a blender to make this recipe.

Once you’ve made the dip, it’ll last for up to a week in the fridge, and you can pair it just like you would traditional ranch, with broccoli, carrot sticks, or celery; it’d be nice with sweet potato fries or breadsticks, too. And here’s the best part: This dip can be made with thawed frozen cauliflower — something that’s much easier to have on hand than buttermilk.